RECIPES for the WEEK - 3/23 - Have a great week-end!

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RED CABBAGE RAGOUT

1 Red Cabbage – tough leaves removed then finely shredded (VERY finely!)

1tsp olive oil

2 red onions – peeled and sliced into rings

2 dessert apples – washed, peeled and sliced (a can of pineapple works if

you

don't have any apples)

½ tsp cinnamon

glass of red wine or red wine vinegar

4 tbsp water

Seasoning to taste (a tsp of caraway works well)

Heat the oil in a large pan then gently fry the onion adding in the apples

and cinnamon after about

6-7 minutes. Stir and fry for 5 minutes longer then add the cabbage, wine

(or wine vinegar) and water.Stir well and transfer the whole lot to a

greased ovenproof dish. Cover with a tight fitting lid, greased well with

butter.Cook for 1-1.5 hours at 190degC/375degF/Gas 5Serve with a dollop of

dripped SCD yoghurt.

Trish Mansfield-Devine <trish@...>

SNACK

Mash half an avocado

a whole banana

a bit of honey - makes a sweet green gloop which is really tasty.

kylie <kyliefl@...>

Snacks

Fruit and nut balls.

Almonds, walnuts, pumpkin seeds, and sunflower seeds in the food processor

and grind them up pretty fine. Put them in a big bowl and add unsweetened

coconut and ground ginger. Put in raisins, pitted prunes, in the processor

and chop them up. Mix the whole lot with honey and fresh squeezed orange

juice or sometimes lemon juice. Roll them into balls ( the size of a golf

ball ), in a mound of almond flour so they are coated in almond flour. Makes

50 or so at a time and put them in the freezer and grab them as needed.

Going into town, take one wrapped in cling-film.

Carol Sawyer <duckscrossing@...>

Packed Lunch

>chicken stirfried using onion, salt and pepper and garlic - I keep a big

>batch in the freezer and

get a handful out.

>chunks of legal ham prosciuttio and cheese.

>tuna with scdl mayonnaise. tinned salmon with lemon juice. chopped legal

>sausages or chickenburgers (our butcher makes us some.) legal 'flat' turkey

>or chicken breast - from Co-op. small SCD homemade cheese biscuits (big

>batch in freezer!)

>chunks of SCD herb + garlic bread with goat's butter. homemade pork or lamb

>meatballs cooked with herbs, onion etc for flavour.

>prawns with eg grapeseed oil and lemon juice dressing and black Pepper

>(grapeseed doens't

have a strong taste like olive.)

>a pot of homemade nut butter - we mix ground almond with coconut oil (the

>virgin organic

variety from Higher Nature tel 0870 066 0808 has a lovely nutty taste) or

ground pecans with

sesame or coconut oil.

>An SCD biscuit or cake.

>If you can have sweet things, the carrot curls in BTVC are yummy - make a

>batch and store

them in a glass jar with a sachet of silica gel (often in

vitamin/probiotics containers) to keep

them crisp.

>cheese parmesan and mature cheddar so far - the taste is strong so it 'goes

>a long way'.

White <susan.c.white@...>

" Green Pudding "

Puree 1 large banana

1 avocado together in a blender. It is the perfect texture of pudding and

the banana gives it a nice sweet taste.

dana pope <danamichellepope@...>

Cream Sauce

Fry in butter some button mushrooms chopped with a little salt oregano and

basil in a small saucepan. Mix together 1/2 cup yogurt and 1/2 cup mayo. Mix

in with mushrooms and slowly heat over low heat. DO NOT BOIL.Keep it on the

stove until ready to pour over chicken or veggies.

" and Charlene Flikkema " <jflikkema@...>

Diva's Divine Lamb Chops

You don't need to measure the ingredients as you are just goint o be

covering each side of each chop, not a large area.

legal Dijon mustard ( I use Orphee)

dried Rosemary

salt and freshly ground pepper

a few drops of honey

finely minced fresh garlic

enough almond flour to sprinkle over all

Preheat the broiler.

Spread mustard on one side of lamb chops, add salt, pepper and garlic. Drop

on honey. Sprinkle on almond flour and then rosemary. Broil 8 minutes, turn

and apply coating to uncooked side. broil another 8 minutes.Allow to stand 5

minutes for crust to set and juices get locked in.

Carol Frilegh <c.frilegh@...>

St. s Day recipes for next year.

KEY LIME PIE

http://www.scdrecipe.com/recipes/r_034_00329.php

GREEN PUDDING by Sherry

http://www.pecanbread.com/recipes.html

Green jello in squares.

Squash Buttons

1 large acorn squash or butternut squash (2 cups squash)

4 eggs

honey to taste - I only use about 1/8 of a cup

pinch of baking soda

Blend in blender until it looks like baby food squash consistency. Don't

blend too long, but just enough to blend everything together smoothly. Then

spoon into well greased mini muffin cups (about 1/2 full) and bake at 300

for about 40 minutes or until they are browned around edges and pulling away

from the sides. Remove carefully and cool. Refrigerate any unused portion.

Will last 23 days in fridge. Debbie " debkirk3 " <debkirkland@...>

Avocado Dip

Peeling the skin, mush it up with a fork

addi garlic

salt

seasoning

Use it to dip veggies in....like a vegie dip.

Antoinett Bunce <ajbunce@...>

SCD Avocado Chicken Salad and Salsa

http://www.geocities.com/momtobandj/scdpictures.html

2 chicken breasts

1 avocado

3 roma tomatoes

1 slice onion

1 large clove garlic

1 TBL lemon juice

salt to taste

Boil chicken breasts. Let cool. Put avocado and tomatoes into food

processor. Blend until chunky.

Cut up onion slice into pieces and place into garlic press and squeeze onion

juice into avocado/tomato mixture. Press garlic and add to mixture. Add

lemon juice. Add salt to taste.

Pulse mixture 2-3 times. Add chicken breasts to mixture and blend until

mixture is chicken salad consistency. Refrigerate and serve cold.

<<<<Salsa>>>>

http://www.scdiet.org/2recipes/dressi01.html#Salsa

A wonderful recipe for salsa that I have been making for many years, 75

pints last year and it was gone before Super Bowl Sunday! Now is the time to

use up those spare tomatoes....

1 1/2 cups diced white onion

1/2 cup diced jalapeño peppers (seeded & membrane removed)

3 cups bell peppers diced

10 cups tomatoes skinned chopped & drained for about 15 minutes....

then measure:

8 cloves garlic minced

1 1/2 cups white vinegar

2 rounded teaspoons OREGANO

1 rounded TABLESPOON CHILI POWDER

2 rounded TABLESPOONS CUMIN POWDER

3 TABLESPOONS salt

Put all ingredients into a large size kettle. Bring to a boil, and then

simmer for 45 minutes until veggies are done. I do this half the time with

lid on and half with lid off. Watch closely and stir so it doesn't burn.

Simmer until very hot again and put in sterilized jars and hot water bathe

for 15 minutes. Start timing when the water bath returns to a boil. ENJOY!

Lori's Salsa Recipe

http://www.scdiet.org/2recipes/dressi01.html#Salsa

2 onions chopped

1/2 yellow pepper chopped

1/2 green pepper chopped

1/2 red pepper chopped

2 T. crushed garlic

enough olive oil to sautee

6 cups tomatoes, peeled and chopped

1/2 cup juice squeezed from tomato

2 bay leaves

1-1/2 tsp. basil

1-1/2 tsp. oregano

1 tsp. salt

1/2 tsp. pepper

1 T. honey

Sautee onions, peppers and garlic in oil. Add all other ingredients in Dutch

oven pan and bring to a boil. Simmer uncovered until thickened (2 - 2.5

hours) Discard bay leaves Dan

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